Pea and Parmesan Wonton Ravioli

Ingredients

• Peas

  Green, frozen, unprepared

  2 ½ cup or 335g

• Parmesan cheese

  Shredded

  ⅓ cup or 27g

• Spearmint

  Fresh

  2 tsp or 4g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Butter

  Unsalted

  ¾ stick or 85g

• Wonton wrappers

  (includes egg roll wrappers)

  64 wrapper, eggroll or 2.05kg

Directions

1. Cook the peas in boiling salted water until just tender, about 3 to 4 minutes, drain and cool.
2. Puree cooled peas in a food processor. Stir in the cheese, mint, salt and pepper.
3. Place a rounded teaspoon of filling in the center of a wrapper. Lightly brush the edge of the wrapper with water, then place a second wrapper on top and seal, pressing out any trapped air. Repeat with the remaining wrappers and filling, keeping ravioli covered as you work.
4. Boil the ravioli in two batches in a pot of salted boiling water until tender, 2 to 3 minutes per batch.
5. Remove with a slotted spoon, drizzle with melted butter, and sprinkle with additional cheese and pepper.